Recipe by JACKIE MEIBORG
"This is a great recipe that gets compliments when ever I make it. It is very rich, and worth the time and calories."
Watch video tips and tricks
1 (9 ounce) package
1 (14 ounce) package
individually wrapped caramels, unwrapped
1 (5 ounce) can
2 (8 ounce) packages
cream cheese, softened
chocolate fudge topping
The first time I made this recipe, I used the caramels and evaporated milk as directed. I used a standard brownie mix made according to package directions, baking it in a 10" spring form pan well coated with Pam. I baked the brownie layer for 15 to 20 minutes then sprinkled the edges with some chopped pecans to prevent the caramel layer from leaking out. I sprinkled white chocolate chips over the baked brownie crust before I spread the caramel layer on. I took the advice of others and used 3 pkg. of cream cheese, 3/4 c sugar and 3 eggs. I baked the cheesecake layer for 50 minutes. I had no problems getting it out of the pan and it was not hard to cut. It was marvelous. I decorated the top with carmel and fudge drizzles put through a pastry bag..
I just made it for the second time and used the La Lechera Caramel flavor, although it is easier, I do not think it tastes as good as caramels w/ evaporated milk. I followed all the above steps and it baked nicely. We will "taste" the second creation results on Mother's Day.
This is definately a 5 Star recipe. I come from a family of professional chefs and have done the baking for our restaurant for many years.
I am having issues with the brownie crust. I have made this twice and the brownie part comes out hard. According to the recipe the brownie is being cooked for 65 minutes. I think that is too long and is causing the brownie to be hard. Can some one provide me with how long the this recipe is suppose to be baked for?
I have made this cheesecake many times. Some things I have adjusted. First do not cook the brownie crust as long as it says. If you do you will not be able to cut the cake! 10 minutes works fine for me. Also because this is a bit overpowering sweet, I have made the cheesecake portion 50% bigger. 3 creamcheese, 3 eggs, 3/4 cup sugar,1 1/2 vanilla. 60 minutes in the oven (check at 50 min). Everyone I have made this for, loves it!! I even made it for a bake sale, the price was $10 BUT alot of the people there have had it before and started Bidding on it. Last bid was $38, and the money went to a great cause. Enjoy!!
Taking the suggestions from other reviews, I used a 10-1/2 ounce package of brownie mix and followed the package directions. Most important, again following the advice of others, I baked the brownie layer for only 12 minutes--and it was not long enough! I wish I would have followed the recipe. Other than that, it was a delicious cheesecake, and very pretty too. I garnished it with pecan halves and used homemade hot fudge sauce. It's very rich, so small pieces are suggested!
The good thing about waiting to make a recipe is that you can wait until it's been tested by others and learn from their mistakes and take their suggestions. So that's what I did! Make this recipe using a large size (for 13x9) brownie mix, use La Lechera (thanks to whomever offered that suggestion. I'd never even heard of that before.), and increase the cheesecake layer by half. Bake brownie layer for 20 minutes before proceeding. This turned out wonderful! We had it for a dinner party and it was the only dessert that totally disappeared! To all of the folks who tried this recipe as written with disasterous results - try it again with these alterations and you'll be pleasantly surprised.
This was a HUGE hit at Easter! I followed previous reviewers' advice and used the Jiffy brownie mix and baked the brownies for 10 minutes. I then made the caramel and the cream cheese filling; I wrapped the bottom of the pan in tin foil and submerged it in a pan with warm water to bake-it was fabulous! There wasn't a bite left and I had many requests for the recipe-thanks!
INSTEAD OF A 9" PAN I USED A 7". THEN USED THE SAME AMOUNT OF INGREDIENTS. I USED A PRODUCT CALLED LaLechera by Nestle (mexican food section-looks like a sweet condensed pan--Dulce de Leche) BASICALLY IT'S CARMEL SWEETENED CONDENSED MILK. SO YOU ELIMINATE THE WHOLE CARMEL PROCESS. SLIGHTLY WARM IT TO SOFTEN IT...THEN ONLY COOK THE BROWNIE 15 MIN. SPREAD THE LaLechera ONLY TO 1/2 " FROM THE EDGE. FOLLOW THE REST OF THE DIRECTIONS. THE END RESULT IS ABSOLUTELY FABULOUS. AND NO HARD BROWNIE STORY HERE! YUMMY!!!
I read several reviews and decided to make this along with the help of a few suggestions. First I used turtle brownie mix, and baked it about 15-20 minutes, just so it looked almost done but not quite. I followed the suggestion of another by using 3 cream cheese, 3/4C sugar,1 1/2 t. vanilla & 3 eggs. I skipped making the caramel sauce completely because the brownie mix had it included. So I purchased a jar of milky way ice cream topping/sauce to drizzle on the top of each slice as it was served. Everyone was soooo impressed!! This turned out awsome!!
* Percent Daily Values are based on a 2,000 calorie diet.
Brownie Caramel Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 217
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
What’s cooking in Janesville? Creamy cheesecake with a splash of coffee.
Watch how to make perfectly sweet cheesecake pops.
See how to make a classic cheesecake in five easy steps.